Raspberry Corn Donuts
These baked donuts are a fresh combination of tasty ingredients, from the home-milled red corn flour to the icing that is tinted pink with raspberry juice. Try the recipe as is or make variations with different colored corn and other fruits like blueberries or strawberries.
- Prep time
- 30 min
- Cook time
- 13 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- Donuts
- 80 g home-milled red cónico corn or storebought stoneground whole grain corn flour (1/2 cup + 1 Tbsp)
- 90 g all purpose flour (2/3 cup + 1 Tbsp)
- 80 g sugar (1/4 cup + 2.5 Tbsp)
- 9 g baking powder (2 tsp)
- 3 g salt (1/2 tsp)
- 150 g milk (scant 2/3 cup)
- 40 g oil, light olive or avocado (3 Tbsp)
- 1 egg
- 40 g frozen or fresh raspberries, broken into smaller pieces (scant 1/2 cup)
- Glaze
- 180 g powdered sugar (1 1/2 cups)
- 20-28 g lemon juice or water (1 1/2 - 2 Tbsp)
- 7-14 g raspberry jam or raspberry juice from 5-10 raspberries pressed through a mesh colander to remove the seeds (1/2 - 1 Tbsp)
Instructions
- 1
This recipe takes about 30 minutes from start to cooling rack. You want the donuts to be cooled before dipping them in the icing, so that requires another 20 minutes.
- 2
Donuts
- 3
Lightly grease a donut baking pan and preheat your oven to 375°F.
- 4
If you're milling dried field corn at home, use a coarse setting on your mill for the first pass (a little more than halfway between the finest and the coarsest setting), and use the finest setting for the second pass.
- 5
Whisk together the dry ingedients in a bowl (corn flour, all purpose flour, sugar, baking powder and salt) then add the milk, oil, and egg. Mix until just combined.
- 6
Break the raspberries into smaller pieces and fold them into the batter.
- 7
Spoon the batter into the donut pan.
- 8
Bake for 13-15 minutes or until a toothpick poked into the thickest part of a donut comes out clean.
- 9
Let the donuts cool in the pan for about 10 minutes then transfer them to a cooling rack.
- 10
Icing
- 11
Mix the water or lemon juice with the powdered sugar until you have a thick icing with no lumps.
- 12
To add pink color, prepare raspberry juice or use pre-made jam. For the former, warm 5-10 raspberries in the microwave for just a few seconds to soften them, then de-seed by pressing the juice through a mesh colander with a spoon.
- 13
Add a small amount of the juice/jam and stir thoroughly. Continue adding until you've arrived at the shade of pink you prefer.
- 14
Topping the Donuts
- 15
Once the donuts are cool, dip them in the icing and place them on a cooling rack over a baking sheet to drip and dry.
- 16
Refrigerate or freeze the donuts after a day if they're not all eaten -- unless you skipped the raspberries in the batter, then they can be stored covered at room temperature for several days.